#152 専門知識とのうまい付き合い方から高崎の焼き鳥とスピッツまで。｜雑談回

from ラジオただいま発酵中 · host Hakko Design Lab.

「専門知識の付き合い方と焼き鳥」をテーマに話す雑談回。中途半端な立ち位置、発酵と専門知識、素直さの大事さなど、OLD NEPAL TOKYO、ダルバート、高崎の焼き鳥屋、ちょうどいい焼き鳥屋がある高崎、「コの字」、焼き加減と塩加減、焼き鳥の目が開眼したいっしーさん、スピッツと焼き鳥、おでんを切り口におしゃべりが弾みます！

Episode metadata supplied by the publisher feed · Published Aug 27, 2023

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#152 専門知識とのうまい付き合い方から高崎の焼き鳥とスピッツまで。｜雑談回

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